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26 June, 2009

I'm in heaven... Blueberry heaven...

I'm a fresh fruit addict, that's for sure. Whatever fruit is in season, I try to eat as mush as possible. But I also like to make things and bake with it. So I always end up buying double quantity of whatever I set my eyes upon. It was the case with cherries, and it's the same with blueberries. And if prices for cherries are outrageous, what do you say for 3 euros for 125 g of blueberries!!! I guess they are rare here, or whatever the reason.However, friends, I made these mini cheesecakes yesterday to send over to Reeni, for this week's Blogger's Secret Ingredient: BLUEBERRIES, and I swear I went to blueberry heaven for a moment. I couldn't wait for them to cool down, I started plunging my fork into one of these little beauties and enjoying thoroughly with my eyes closed. Still warm, melting on my tongue, soft blueberies inside that just glided down my throat. Oh, that was... I don't know, try to imagine.

Sift the flour onto a kneading board or into a large mixing bowl and add the butter. Using your fingertips, rub the butter into the flour until fine and crumbly. Stir in the sugar. Add the combined egg yolks, vanilla extract and 2 tablespoons of the water.

Cut with a knife to form a dough, adding the remaining water if necessary. Gather together to form a smooth dough. Do not overwork.

Preheat the oven to 400°F (200°C). Lightly grease six 4" (10cm) tart pans. Divide the pastry into six equal portions and roll out between two sheets of non stick paper.Line the base and sides of the pans.Chill for 15 minutes.

Bake for 15 minutes or until lightly browned.Remove from the oven and reduce the heat to 350°F (180°C).Place blueberries in each pastry case to cover the base.

Beat the cream cheese and sugar together until light and fluffy. Add the vanilla extract and egg.Mix well and fold in the cream.

Pour over the blueberries and sprinkle with almonds (Sorry, I didn't have any, uuuuuuuuuuuups).

Bake for 20 minutes or until the filling has set.

Dust with powdered sugar if you like, and serve.

Yeah, well, I was helping myself, while my poor family was waiting for dinner and yelling from the living room: "Are we eating yet!!!"

*Cathy, thanks. Everything is better when homemade, isn't it?*Reeni, you're welcome, glad you like it.*finsmom, I wish I could pick some blueberries this summer, that would be great.*Bob, you could try with some other fruit, but I sure you blueberries are awesome in this cake.*Betty, sei carina, grazie.*Kim, thanks, now I'm enjoying both, baking and picture taking. I hope I'll have a better camera one day, but this one is fine for now.